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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.Rita Wilken, Bloomfield, Nebraska Ingredients:
2 cups chopped onion |
1/4 cup butter, cubed |
4 cups uncooked long grain rice |
2 cans (6 ounces each) small pitted ripe olives, drained |
2 cans (28 ounces each) diced tomatoes, undrained |
1 cup chopped green pepper |
1 tablespoon salt |
1 to 2 teaspoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
4 cups water |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients.
2. Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts. Yield: 30-36 servings.
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